This Crustless Pumpkin Pie with Feta cheese is thin and crispy. The crust on top is as crispy and flavorful as that of deep-fried batter. The olive oil and feta cheese melt and crisp on top as the pie bakes, resulting in this crunchy, flavorful pumpkin pie.
Batzina is the Greek name for this crustless Pumpkin Pie. It's a rustic, savory pie, simple and unfussy. Made with just 5 ingredients, including plenty of olive oil, which makes it very filling! The flavor of this pie is a delicious combination of sweet and savory.
Table Of Contents
This crustless pie is one of the easiest ways to cook fresh pumpkin or squash. You simply grate it and mix it with milk, olive oil, flour, and feta. Then spread the thick batter in a large pan to make it thin and crispy.
Prepare Fresh Pumpkin
To prepare the fresh pumpkin for this pie, cut it in half, then scoop the insides with a spoon. Until the pumpkin is completely clean. Then cut it into small pieces and grate it on the large scale of a box grater, discarding the skins.
Let the grated pumpkin sit in a strainer for at least one hour, or better yet, overnight. If you place the pumpkin in the fridge, make sure to take it out at least an hour before squeezing; otherwise, it will freeze your hands.
Squeeze the pumpkin well. Take a handful of grated pumpkin and squeeze it firmly in your hands, removing as much water as possible.
Pumpkin Substitution
Instead of pumpkin, you can use butternut squash, summer squash, and even zucchini. The last two you can grate with their skin on.
Make The Pie
To make this crustless, savory Pumpkin pie, simply combine all of the ingredients (squeezed, grated pumpkin, feta cheese, olive oil, milk, flour). Beginning with the pumpkin and liquids, then the flour, and lastly the feta cheese.
The batter will be pretty thick yet spreadable with a spoon. Spread it in a large pan so the batter is about 1½ cm (¾ inch) thick. This will make the pie crispy. The smaller the pan, the less crispy the pie will be.
On top, drizzle with olive oil, crumbled feta cheese, and a sprinkle of fine semolina. These two will create the most flavorful, crispy topping.
Serve
Serve this crustless pumpkin pie for breakfast or as a filling snack throughout the day. It pairs well with any of the following Greek dishes: Yogurt Coleslaw, Tirokafteri (Whipped Feta Dip), Beetroot Salad Dip With Yogurt, and Greek Horta (Mixed Greens).
Recipe
Crustless Pumpkin Pie with Feta
Ingredients
- 420 grams (3 cups) grated, unsqueezed pumpkin or squash
- 350 grams (2⅓ cups) crumbled feta cheese
- 250 ml (1 cup) olive oil + a little extra to drizzle on top
- 250 ml (1 cup) milk
- 360 grams (3 cups) all purpose flour or as much as needed to form a thick batter
- ground pepper
- Optional: fine semolina to sprinkle at the top and bottom
Instructions
- Preheat oven to 180°C / 360°F.
- Squeeze the pumpkin well by taking handfuls in your fists and then add it to a bowl.
- Add the milk and olive oil and stir to combine. Season with ground pepper.
- Stir in the flour gradually until a thick batter forms.
- Add the feta cheese (saving 80 grams, about ¼ of it to sprinkle on top) and stir to combine.
- Prepare a round 36 cm (14-inch) pan or a square one that's about the same size. Brush the pan with olive oil, then sprinkle lightly with semolina or breadcrumbs (this is optional; it helps absorb extra moisture and to remove the pie more easily from the pan). NOTE: When you spread the batter in the pan, it should be about 1½cm (¾-inch) thick in order for the pie to be really crispy.
- Sprinkle the remaining feta cheese on top and drizzle with olive oil. Sprinkle lightly with some fine semolina on top; this helps make it extra crunchy. Don't add more than 1-2 tablespoons.
- Bake for 45-50 minutes until the top is honey-golden and crispy.
- Cut into square pieces (about 20) and serve!
I just made this and it was easy to put together. My house smells so good as it bakes. It's delicious and I will make it again.
just curious, being that fresh pumpkin isnt always available, can canned pumpkin be used in its place?
Hi Anna Marie, I think it could but it might need a bit more flour and the texture won't be exactly the same. Canned pumpkin is pureed, however, in this recipe we're using grated pumpkin so it's not mushy. It's best to use grated fresh squash (summer squash, butternut squash) or even zucchinis when pumpkin isn't available.
Hi i made your pumpkin and fetta rustlers pie, and is amazing. I was wondering how you can store it?
Glad you like it Sophi. You can keep it at room temperature for up to 3 days. Or refrigerate for up to 6 days.